On Monday, January 30th, chef Peter Davis welcomes diners to Henrietta’s Table for a five-course dinner paired with Bonterra Vineyards‘ organic wines. Davis teams up with Nicole Birdsall, assistant winemaker at Bonterra, who’ll be on hand to discuss the winery’s world-class organic wines and the theory behind the evening’s pairings. Davis’ menu features his signature “honest to goodness New England cooking” in dishes like spinach salad with Vermont Chevre, spicy pecans and maple pecan dressing; Maine rock crab cake with lemon aoli; slow braised River Rock Farm beef with roasted roots and smashed potatoes; a New England cheese sampler; and native apple pie with sharp cheddar. The dinner costs $60 per person with $10 of the ticket price being donated to The Farm School. Call Henrietta’s Table at 617.661.5005 for reservations.